1. Cut the ribs into small pieces and wash
2. Add 2 tablespoons of starch and water to the ribs to wash away the blood of the ribs
3. Put the ribs on the kitchen paper towel and absorb the moisture on the ribs.
4. Put oil in the pot, add green onion, ginger and garlic until fragrant, then add tempeh, stir fry for a fragrance
5. Put the fragrant ingredients in the pot into the ribs, then add chicken essence, sugar, white pepper, steamed fish soy sauce, cooking wine, salt, and then stir evenly. Add a tablespoon of starch during the mixing process, so that the ribs will be more meaty. Tender, marinate for 15-30 minutes after stirring
6. Cut the taro into strips and dice the red bell pepper
7. Put a layer of aluminum foil on the plate and place the cut taro
8. Add 3 tablespoons of starch to the marinated ribs. After stirring, add cooking oil and stir well (sealing the oil to lock the water in the ribs)
9. Place the pork ribs on top of the taro on the plate and sprinkle with diced red bell peppers
10. Wrap the ribs with aluminum foil, be sure to wrap them tightly, then put them in an air fryer, and bake at 200 degrees for 45 minutes
11. Take the ribs out of the air fryer, sprinkle with chopped green onion and diced bell pepper, and steam the ribs in the air fryer
